Recipe Guide

Vietnamese Coconut and Coriander Fish Baked in Banana Leaf Recipe only This Vietnamese coconut and coriander fish baked in banana leaf is a classic Southeast Asian dish. The fish should be white and firm when buying, and boneless. The gentle flavors let the fish be, and the banana leaf keeps the fish moist when cooking, so do not over cook because the fish is being cooked with steam which gets very hot. INGREDIENTS 4 thick firm, fish fillets (meaty size) 4 pieces of banana leaf, twice the size of the fish fillet, blanched in hot water very quickly 100 ml white vinegar 2 tablespoons vegetable oil Coconut and Coriander Paste; 1 teaspoon fresh, peeled ginger, chopped very finely 1 teaspoon garlic, chopped very finely 1/2 cup desiccated coconut 2 green chilies 1 teaspoon ground cumin juice of 2 Asian limes 1/2 cup coriander leaves 1 teaspoon sea salt METHOD 1. Preheat an oven to 180 C or a BBQ that is not not hot. 2. Make the paste; Blend the ginger, garlic, coconut, chilies, cumin, lime j...

Cambodian Braised Pork with Chilies Recipe only I love any dish which has pork belly in it. The great thing about it is it tastes amazing and the texture is spot on. The secret is to give it a really good browning first to render out some of the fat. So don't worry too much about the fat content of pork belly, its the fast food takeaways you need to stop. Try this simple dish and I bet you will be hooked on pork belly in the future. INGREDIENTS 1 kg pork belly cut into 5 by 8 cm pieces 2 tablespoons unsalted butter olive oil sea salt 5 dried long red chilies 3 garlic cloves, roughly chopped 1 teaspoon ground cumin 2 bay leaves 1 piece orange rind METHOD 1. Melt butter and a splash of oil in a wide pan over medium heat. Put pork into the pan in a single layer and season with sea salt. Cook the pork slowly, for about 30 minutes, turning occasionally, until the meat is golden brown and most of the fat has been rendered. 2. Meanwhile, put chilies in a bowl with 500 ml of boiling water ...